Prep time: 15 minutes
Total: 25 minutes
2 pounds|907 grams carrots, peeled and cut into 1-inch pieces
2 pounds|907 grams russet potatoes, peeled and cut into 1-inch pieces
2 pounds|907 grams sweet potatoes, peeled and cut into 1-inch pieces
kosher salt and freshly ground white pepper, to taste
1 cup|237 ml heavy cream
16 tablespoons|2 sticks unsalted butter
- Cook carrots and potatoes in salted boiling water until tender, about 20 minutes; drain and pass through a potato ricer back into the pan.
- Add the cream and butter and stir, mashing and melting the butter. Season with salt and pepper.
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